Recipe by Jo Ann
"A delicious, low-carb pie that actually tastes great! You, your family and friends will love this one."
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2 (1 gram) packets
Splenda® no calorie sweetener
1 (.6 ounce) package
sugar-free lime-flavor Jell-O®
2 (8 ounce) packages
cream cheese, cut into pieces and softened
Excellent recipe! I doubled the crust and left the filling as per the recipe and put it in a 9 x 13 pan. Next time I plan to add whipping cream to the top. Great flavor!
I found that this recipe is too sweet. Next time I think I'll try with only one box of sugar free jello. My family could only stand to eat a very small piece. The crust however, was great. I think I'll use this crust with other recipes.
After having no sweets for weeks, I thoroughly enjoyed this recipe. I first tried it with strawberry/banana jello because I live out of country and it was the only flavor of sugar free to be found. I thought it tasted a bit like a banana split! When a visiting friend brought the lime jello, I made it with lime and found it to be excellent. It is not going to rival REAL key lime pie, but if sugar and flour have been banished from your eating plan, this makes a very satisfying substitution. (We also don't have coconut extract. I've been using vanilla most of the time.)
I used vanilla, instead of the coconut. The flavor was excellent. I think next time I'll make more of the crust, so it's thicker. Thanks for the recipe! My low carb husband loved it.
This has been one of the best sugar free treats I have had. I've made it twice, and liked my modifications to make it more tart. Modified: vanilla instead of coconut; sour cream instead of heavy cream (just mix in with cheese); half the package of jello; and added juice and zest of one lime. Almost like real key lime.
Suggestions, try using one packet of splenda instead of two. Use vanilla extract instead of coconut. I did this and it turned out very well!
Really good for so low carb!!! It is like a mousse pie. Be sure to let your cream cheese sit out for a long time to soften. Loved the pecan crust- I just used pecan chips.(very small) I mixed the jello into the boiling water in the saucepan, then added the cold water. Then poured it into the KitchenAid bowl & went from there. I let the crust sit in the fridge for 1 hour & the finished pie for 5 hours. Lots of filling that I had to pile up- but it worked! Beautiful with the sprinkling of pecan chips on the top. Thanks for the recipe!
Pretty good...nice and tart. Lots of flavor makes up for lack of carbs. Didn't really like the crust. Might make only half so it isn't so thick next time. Will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Key Lime Pie - Low Carb Version
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 372
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